Salmon Patties

Ingredients

1 (14.75 ounce) can canned salmon

1 egg

1/4 cup chopped onion

1/2 cup seasoned dry bread crumbs or crushed crackers

1 tablespoon olive oil

Milk

Pepper

Directions

Drain liquid and remove bones from salmon. Mix egg, onion, bread crumbs, pepper and salmon together.


Make into patties. If mixture is too dry to form into patties, add milk.


In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

Apple Cinnamon Dessert Pizza

Ingredients

1 Pillsbury refrigerated pie dough circle

3 large Granny Smith apples

1/2 cup sugar1/2 teaspoon ground cinnamon

3 tablespoons flour

Icing:

2 tablespoons butter, melted

1 tablespoon vanilla bean paste (or extract)

1 cup powdered sugar1-5 tablespoons of hot water


Instructions

Preheat oven to 425 degrees F

Peel core and cut apples into 1/2 inch wedges

Toss apples with sugar, cinnamon and flour.

Spread apples over the center of the pie crust on a pizza baking sheet, leaving an inch of dough around the edges.

Fold dough towards the center to create a crust around the apples.

Bake 25-30 minutes until crust is golden brown.

In a small bowl mix butter, vanilla bean paste (or extract) and powdered sugar. Add a tablespoon of hot water and repeat until the
icing reaches the desired consistency.

Drizzle icing over warm apple pizza, slice and serve.

Creamy Caesar Dressing

Ingredients:

3/4 cup bottled Italian dressing

1 tablespoon grated Parmesan cheese

1 tablespoon sugar

1/3 cup mayonnaise

1 teaspoon anchovy paste or soy sauce

Directions:

Combine all with wire whisk.

Keep refrigerated.

Use within a week.

(Red Lobster's Receipe)

Surpreme Pizza Pasta Bake

1 lb ground italian sausge

1 package pepperoni

13 1/4 ounces whole wheat pasta

1 cup low-fat sour cream

8 ounces reduced-fat cream cheese

1 large egg

1 (26 ounce) jar spaghetti sauce

1/2 cup onion, chopped

1/2 cup green peppers, chopped

1 small can sliced black olives

1 small can sliced mushroom

1 tablespoon garlic, minced

1 tablespoon crushed red pepper flakes (more or less to taste)

1 1/2 cups Italian cheese blend, shredded


Directions:

Preheat oven to 375 degrees.

Cook pasta according to directions on the box, set aside.

Brown the ground sausage, onion, green pepper, and garlic until cooked through.

In a bowl, combine 8 ounces softened cream cheese, 1 cup sour cream, and one egg. Blend thoroughly.

Add spaghetti sauce and red pepper flakes to the cheese mixture. Blend thoroughly.

Add one cup shredded Italian cheese. Mix together.

In a casserole dish, combine 13.25 oz (one box) whole wheat rotini, sausage mixture, pepperoni, mushrooms, black olives and sauce blend.

Top with remaining 1/2 cup Italian Cheese.

Bake uncovered for 25-35 minutes, or until cheese is bubbly.

Ham & Bean Soup

Ingredients

1 (20 ounce) package 15 bean mixture, soaked overnight

1 ham bone

3-4 cups cubed ham

1 large onion, chopped

3 stalks celery, chopped (optional)

5 large carrots, chopped (optional)

1 (14.5 ounce) can diced tomatoes, with liquid

1 (12 fluid ounce) can low-sodium vegetable juice

3 cups vegetable broth

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

1 tablespoon chili powder

3 bay leaves

1 teaspoon ground black pepper

1 teaspoon kosher salt

1/2 teaspoon brown sugar

1 tablespoon dried parsley

3 tablespoons lemon juice

7 cups low fat, low sodium chicken broth


Directions

Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, brown sugar, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.


Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.

Roasted Pears

Ingredients

1/4 cup sugar

1/2 vanilla bean

1 1/2 pounds slightly-under-ripe, fragrant, medium pears, peeled if desired, halved though the stem and cored

2 tablespoons lemon juice

2 tablespoons water

2 tablespoon unsalted butter

Directions
Preheat oven to 375°F. Place the sugar in a small bowl. With a thin, sharp knife, split the vanilla bean lengthwise in half and scrape out the seeds. Stir the seeds into the sugar.
Arrange the pears in a large baking dish, cut-side up. Drizzle the lemon juice evenly over the fruit, then sprinkle with the sugar. Nestle the vanilla pod among the fruit (I first slit my halves lengthwise into quarters). Pour the water into the dish. Dot each pear with some butter.
Roast the pears 30 minutes brushing them occasionally with the pan juices. Turn the pears over and continue roasting, basting once or twice, until tender and caramelized, 25 to 30 minutes longer (if the pears are small, test for doneness after 35 or 40 minutes of cooking; a paring knife poked into the thickest part of one should meet with no resistance).
Serve warm, spooned with the caramelized pear drippings from the pan over ice cream, dolloped with crème fraîche, on your morning oatmeal, over slices of gingerbread or so much more.

Blue Cheese Mashed Potatoes

Ingredients

2 pounds Yukon golden potatoes, washed and quartered

Salt

4 tablespoons butter

3/4 cup heavy cream4 ounces blue cheese, crumbled

Freshly ground black pepper


Directions

Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.

Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper.

Swiss Steak

Ingredients

1/4 cup all-purpose flour

salt and pepper to taste

1 1/2 pounds round steak, cut into small pieces

3 tablespoons vegetable oil

3 stalks celery, chopped

1 onion, chopped

3 carrots, shredded

2 (14.5 ounce) cans diced tomatoes with juice

1 tablespoon Worcestershire sauce

2 tablespoons brown sugar, or to taste


Directions

In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture.

Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.

Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar.

Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.

Vegetable Medley

2 cups cauliflower florets

2 cups broccoli florets

1 cup carrot, sliced diagonally

1 medium red onion, sliced and separated into rings

1 cup sliced fresh mushrooms

1 1/2 tablespoons oil or butter

1 tablespoon lemon juice

1/4 teaspoon dried basil, crushed

1/4 teaspoon dried marjoram, crushed


Directions:

Place the cauliflower, broccoli, carrots and onion in steamer basket.

Cover and steam over boiling water for 10 minutes.

Add mushroom and steam 5 minutes more or until vegetables are just tender.

Meanwhile, melt butter

Add lemon juice, basil and marjoram.

To serve, place vegetables in serving bowl.

Pour lemon mixture over vegetables and toss to coat.

Macaroni & Cheese

INGREDIENTS:

1 tablespoon vegetable oil
1 pound elbow macaroni
1/2 cup butter PLUS
1 tablespoon butter
1/2 cup shredded Muenster cheese
1/2 cup shredded mild Cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 cups half & half
1 cup Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground

PREPARATION:

Preheat oven to 350 degrees F. Lightly butter a deep 2 1/2 quart casserole.

Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook. Drain well and return to the pot.

In a small saucepan, melt the first measure of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, add the half and half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of cheese and dot with the remaining butter.

Bake until it is bubbling around the edges, about 35 minutes. Serve hot.

Bacon Wrapped Meatloaf

Ingredients

Brown Sugar Ketchup Glaze
1/4 cup ketchup or chili sauce
2 tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar

Meat Loaf
2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black paper
2 teaspoons Dijon mustard
2 teaspoons Worchestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 cup milk, buttermilk or low-fat plain yogurt
1 pound ground chuck
1 pound ground pork
2/3 cups crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs
1/3 cup minced parsley
6 ounces thin-sliced bacon


GlazeDirections
Mix all ingredients in a small bowl; set aside.

Meat Loaf Directions
Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.
Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.
Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.
Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.
Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve

Sausage, Potatoes & Peppers

Sausage Potatoes & Pepper Bake

(Orginal Recipe)

Prep Time: 15 minutes
Cook Time: 45 to 60 minutes
Yield: 4 servings

Ingredients

1 pound Italian sausage, hot, sweet, or mixed, each cut crosswise into 3 chunks.

2.5lbs Red Potatoes, cubed

2 large bell peppers (1 Green 1 Yellow), seeded and cut into 1-inch strips

1 medium sweet onion, sliced

2 garlic cloves, minced (optional)

1/4 cup olive oil

2 teaspoons dried oregano

Salt and pepper to taste

Recipe Preparation

Preheat the oven to 450 degrees F. For easy cleanup line a large roasting pan (large enough to comfortably fit all the ingredients in a single layer) with aluminum foil. (I like to use a half sheet pan.)

Place the sausage, potatoes, peppers, onions and garlic (if using) in the pan. Drizzle the olive oil over the ingredients. Season with the oregano, salt and pepper. Toss to coat everything with the oil and seasonings. Roast in the oven until the potatoes are tender and the sausage is browned, 45 to 60 minutes, stirring the mixture every 20 minutes or so.


(Changes I have made to Orginal Recipe)

Since sometimes I don't have an hour to prepare dinner, sad but true. This can also be made in the crockpot. Cook on low all day.

I have also made it using Jimmy Dean Italian Ground Sausage, because that's what I had in the freezer.

Leftovers are great on a toasted hoagie or served over pasta.

Lemon-Roasted Green Beans with Almonds

Nonstick vegetable oil spray
2 pounds green beans, trimmed
1 onion, peeled, cut into 8 wedges
6 large fresh marjoram sprigs
2 tablespoons extra-virgin olive oil
Coarse kosher salt1 tablespoon fresh lemon juice
1 teaspoon (packed) finely grated lemon peel
1/2 cup coarsely chopped Marcona almonds or roasted regular almonds


Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Spray 2 large rimmed baking sheets with nonstick spray. Combine green beans, onion wedges, and marjoram in large bowl. Drizzle with oil, then sprinkle with coarse kosher salt and pepper. Toss; divide between prepared sheets.

Roast vegetables 15 minutes. Reverse sheets. Continue to roast until beans are tender and beginning to brown in spots, about 10 minutes longer.

Transfer vegetables to bowl. Add lemon juice, grated lemon peel, and half of chopped almonds. Toss to coat; season with salt and pepper. Sprinkle with remaining almonds.

Smashed Spiced Sweet Potatoes

Ingredients
4 pounds sweet potatoes, (4-5 large)
2 tablespoons butter
2 tablespoons pure maple syrup
1 tablespoon chili powder
2 teaspoons cumin seeds, toasted and ground (see Tip)
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Preparation
Preheat oven to 350 degrees F. Pierce each sweet potato in several places with a fork. Place directly on the oven rack and roast until soft, 45 minutes to 1 hour. Transfer to a cutting board; let stand until cool enough to handle, about 10 minutes. Slip off the skins and cut the sweet potatoes into 1-inch slices; transfer to a large bowl. Add butter. Smash the sweet potatoes with a potato masher or fork until fluffy but some lumps remain. Add maple syrup, chili powder, ground cumin, ginger, salt and pepper; stir to combine.

Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice mill or blender into a fine powder.

Chicken with Wild Rice

Ingredients
1 package (6 ounces) long grain and wild rice mix
Skinless chicken breast or thigh
1 tablespoon canola oil
1 teaspoon butter
1 pound sliced fresh mushrooms
1 can (10-3/4 ounces) condensed cream of chicken or mushroom soup, undiluted
1 cup water
3 bacon strips, cooked and crumbled
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon dried tarragon

Directions
Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. Place mushrooms over chicken.

In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4-5 hours or until meat is tender. 

Strawberry Yogurt Pie

Ingredients
2 cups fresh strawberries
1 tablespoon lemon juice
1/4 cup sugar
1 envelope unflavored gelatin
2 egg yolks, slightly beaten
3/4 cup milk
1 container (6 oz.) low-fat strawberry yogurt
4 drops red food coloring (optional)
1 1/2 cups frozen non-dairy whipped topping, thawed
1 Keebler® Ready Crust® Shortbread Pie Crust

Directions
1. In blender container combine strawberries and lemon juice. Cover and blend until smooth. Set aside.

2. In small saucepan combine sugar and gelatin. Stir in egg yolks and milk. Cook and stir over medium heat until boiling. Reduce heat. Boil gently for 2 minutes. Remove from heat.

3. Whisk strawberry mixture, yogurt and food coloring, if desired, into milk mixture. Cover and refrigerate until partially set. Fold in whipped topping. Spoon into crust.

4. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.

Steamed Cabbage

Ingredients

1/4 head of green cabbage, chopped in 1/2-1 inch squares

1 cup vegetable stock

caraway seeds, salt and black pepper to taste

1 tbsp of lime juice

Directions:

Cutting cabbage: cut cabbage head in halves along the stem, and each half in halves, again along the stem. Place a quarter cabbage on the cutting board. Cut perpendicular to the stem in slices 1/2-1 inch thick. Each slice is to be laid on the board and cut in 1/2-1 inch thick slices.

In a large non-stick skillet, heat vegetable stock, add cabbage, pepper and salt, toss and cover with a lid.

Cook for 5-10 minutes, depending on type of cabbage, until tender. Add caraway seeds. Serve warm or cold.

Mashed Potatoes

Ingredients

8 to 10 garlic cloves

2 pounds Yukon Gold potatoes, quartered

1/3 cup light sour cream

1/4 cup fat-free milk

1 tablespoon snipped fresh oregano, rosemary, or thyme

1/2 teaspoon salt

1/4 teaspoon black pepper


Directions

1. To roast garlic, wrap unpeeled cloves in foil. Bake in a 400-degree oven 25 to 35 minutes or until cloves feel soft when pressed. When cool enough to handle, squeeze garlic from peels into a small bowl.
2. Meanwhile, put potatoes in a large saucepan with enough cold water to cover. Bring to a boil over high heat. Lower heat to maintain a simmer and cook until tender, about 20 minutes. Drain potatoes; return to saucepan.
3. Mash potatoes and softened garlic with a potato masher or an electric mixer on low speed. Add sour cream; milk; oregano, rosemary, or thyme; salt; and black pepper. Beat until light and fluffy.

Stuffed Peppers

Ingredients.
6 bell peppers (green is my personal favorite, but red and orange work as well)
1 1/2 lbs lean ground beef (or ground turkey for a healthier version)
1 1/2 cups cooked rice
1 can flavored tomatoes (fire roasted/Italian)
worcestershire sauce
1/2 cup spaghetti sauce
1 t black pepper
1/3 cup tomato juice


Directions.
In a bowl, mix all ingredients except for the tomato juice and the peppers.
(The orginal recipe says to use raw beef but I do brown the beef first)
Wash and clean out the peppers. Save the tops.
Stuff each pepper with a equal amounts of the ground beef and rice mixture
Pour tomato juice in bottom of crock pot.
Put stuffed peppers in and place the tops back on.
Cook on low for 6-8 hours. (Or high for 2.5 hours)

Apple Burritos

Ingredients -

4 flour tortillas

2 large green apples

½ cup orange juice

1 tablespoon lemon or lime juice

¼ teaspoon cinnamon

½ cup chopped pecans

2 tablespoons cold water

½ teaspoon ground cloves

1/3 cup brown sugar

1 tablespoon cornstarch

1 tablespoon melted butter

Sugar for sprinkling


Preparation:

Preheat the oven to 375ºF.

Peel, core and quarter the apples, then cut the quarters into thin slices crosswise. Mix the orange and lemon or lime juice with the apples in a medium saucepan. Partially cover the pan and bring it to the boil. Turn the heat down a bit and simmer the fruit for 5 minutes. Stir in the cinnamon, cloves and brown sugar and keep cooking the mixture uncovered for 2 or 3 minutes, stirring occasionally. Mix the cornstarch with the water in a small bowl and pour this into the apple mixture. Bring it back to the boil, stirring all the time. Cook for 1 minute then remove from the heat. Stir in the pecans. Transfer the mixture to a bowl and let it cool.

Line a medium baking sheet with lightly greased aluminum foil. Working with 1 tortilla at a time, spoon a quarter of the fruit filling down the middle, leaving a 1 inch border at the end. Fold the ends over the filling, then fold one of the sides to enclose it. Using a pastry brush dipped in water, moisten the other edge of the tortilla. Keep folding it so it rests on the moistened part. Place it seam-down on the baking sheet. Repeat for the other tortillas.

Brush each one with melted butter and sprinkle with sugar. Bake for 20 to 25 minutes until the tortillas are golden brown. Put the baking sheet on a wire rack to cook the burritos for 20 minutes. Cut each diagonally in halves to serve. You can garnish these dessert burritos with fresh cream and a sprig of mint.

Black Beans

Ingredients

2 teaspoon(s) extra-virgin olive oil
1  medium yellow onion, diced (about 1 1/2 cups)
2 clove(s) garlic, minced
2 teaspoon(s) ground ancho chile pepper
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) dried oregano
2 can(s) (15 ounce) black beans, rinsed
1 cup(s) water
1 tablespoon(s) tomato paste

Directions

Heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Add garlic and cook, stirring constantly, for 30 seconds. Add ground chile, cumin and oregano and cook, stirring, until fragrant, about 30 seconds more. Add beans, water and tomato paste; stir to combine. Bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, until the beans are heated through and the sauce is slightly thickened, 8 to 10 minutes. Serve warm.

Orange Avocado Salad

Ingredients

1 large avocado, pitted, peeled, and sliced
3  navel oranges, peel and white pith removed, sliced
1 small red onion, thinly sliced
1/4 cup(s) cilantro leaves
Juice of 1 lime
1 tablespoon(s) extra-virgin olive oil
1/4 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper

Directions

Arrange avocado, orange, and onion slices on a serving plate; scatter cilantro on top. Drizzle with lime juice and olive oil, then season with salt and pepper.

Chicken & Green Chili Enchiladas

What You Need
4-1/2 cups shredded cooked chicken
1 can (4 oz.) chopped green chiles, undrained
1-1/2 cups Sour Cream,
1 pkg. (8 oz.) , KRAFT mexican style finely shredded cheese
16 corn tortillas (6 inch), warmed
2 cans (10 oz. each) red enchilada sauce, warmed

Make It

HEAT oven to 375°F.

COMBINE chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas. Roll up.

SPREAD 1 cup sauce onto bottom of 13x9-inch pan. Add enchiladas, seam-sides down; top with remaining sauce. Cover.

BAKE 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with remaining sour cream.


*Substitute shredded cooked beef or pork for the chicken.
*Serve with shredded lettuce and chopped tomatoes.

(Recipe from Kraft Kitchens)

Walnut-Stuffed Apples

Ingredients

1/4 cup coarsely chopped walnuts

3 tablespoons dried currants

2 1/2 tablespoons brown sugar

3/4 teaspoon ground cinnamon, divided

4 medium Granny Smith apples, cored

1 cup packed brown sugar

3/4 cup apple cider


Directions

Combine first 3 ingredients in a small bowl; add 1/4 teaspoon cinnamon, stirring to combine. Peel top third of each apple; place apples in an electric slow cooker. Spoon walnut mixture into cavity of each apple.

Combine the remaining 1/2 teaspoon cinnamon, 1 cup brown sugar, and apple cider in a small bowl, stirring to combine. Pour over apples. Cover with lid; cook on LOW 2 3/4 hours. Remove the apples with a slotted spoon. Spoon 1/4 cup cooking liquid over each serving.

Harvest Salad

Ingredients

1 Head of Lettuce, chopped (any lettuce or mixture to your taste)

1 Red Delicious Apple, chopped

1 Cup Walnuts, Chopped

1 Cup Cranberries, Dried

1 Cup Red Onion, Chopped

2tbs Raspberry Vinagrette Dressing, Fat Free (Light)


Directions
Mix all ingredients together in large bowl.
Divide.
Serve!

Butternut Squash Soup

Ingredients

6 tablespoons chopped onion

4 tablespoons margarine

6 cups peeled and cubed butternut squash

3 cups water

4 cubes chicken bouillon

(Or 3-4 Cups Chicken Stock instead of bouillon and water)

1/2 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/8 teaspoon ground cayenne pepper

1 1/2 (8 ounce) packages cream cheese


Directions

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.


Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Grilled Turkey and Brie Sandwich

Ingredients

8 slices stone-milled rye artisan bread, about 1/2-inch thick

5 to 6 tablespoons unsalted butter, softened

1/4 cup store-bought apple butter

1 pound sliced fresh roasted deli turkey

1/2 pound brie cheese, thickly sliced

1 bunch arugula (or baby spinach), stems trimmed

Directions

Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread other side of bread with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently.

Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.)

Cut the sandwiches in half and serve hot.

Caramel Popcorn

Ingredients

1 cup butter

2 cups brown sugar

1/2 cup corn syrup

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract

5 quarts popped popcorn

Directions

Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.


In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.


Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

Corn Bread Muffins

Ingredients

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 cup granulated sugar

1 teaspoon salt

1 cup whole milk

2 large eggs

1/2 stick butter, melted

1/4 cup honey

Special equipment: paper muffin cups and a 12-cup muffin tin

Directions

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Fiesta Chicken Chili

Ingredients:

2-3lbs Shredded Chicken (Chicken Breasts or chicken thighs. Works great for using leftover chicken. May use the canned chicken breast for extra time saver.)

1/2 Bag Frozen Corn or 1 Can Corn

1 Large Can Diced Tomatoes

1 Can White Hominy

1 Can Black Beans

1 Green Pepper

1 Red Pepper

1 Yellow Pepper

1 Orange Pepper

1 or 2 Jalapeno Peppers (Depending on spice level. Remove seeds for less heat.)

1 Bundle Green Onions

3 Cloves Garlic

1 Can V8 Juice (Spicy works best)

1/2 Cup Salsa

Chili Powder

Red Pepper Flakes

Cayenne Pepper

Cumin

Salt and Pepper

1 Cinnamon Stick


Directions:

1. Dice peppers and onions

2. Put all ingredients into crock pot.

3. Cook on low all day.

4. Remove cinnamon stick before serving.

5. Serve with sour cream, cheese and black olives

No Bake Pumpkin Pie

Ingredients

1 (9 inch) prepared graham cracker crust

1 (.25 ounce) package unflavored gelatin

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 teaspoon vanilla

1 (14 ounce) can sweetened condensed milk

2 eggs, beaten

1 (15 ounce) can pumpkin puree


Directions

In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.


Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

Caramelized Broccoli with Garlic

Ingredients

3 tablespoons extra-virgin olive oil


2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise


1/2 cup water


3 garlic cloves, thinly sliced


Pinch of crushed red pepper


Salt and freshly ground black pepper


2 tablespoons fresh lemon juice


Directions

In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.

Cheesy Hash Browns

Ingredients

1/2 cup french onion sour cream

1/3 cup condensed cream of chicken soup, undiluted

2 1/2 cups frozen shredded hash brown potatoes

1 cup shredded Cheddar cheese, divided

2 tablespoons chopped onion

1 tablespoon butter, melted

1/8 teaspoon salt

Dash pepper

Dash Cayenne Pepper (optional)


Directions

In a large bowl, combine sour cream and soup. Stir in the potatoes, 1/2 cup cheese, onion, butter, salt and pepper. Pour into a 1-qt. baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese.


Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.


*Can be made ahead of time and kept in fridge until ready to bake.

Sweet Baked Ham

Ingredients

1 ham (any type - picnic, shoulder, etc.)

12 oz can 7-up

1 cup brown sugar


Directions

Cover ham with 7up then brown sugar and cook in crock pot. Drippings
will make a wonderful gravy! Pepsi/Coke can be substituted for 7up
but 7up does work best.

Baked Apple Slices

Ingredients:

10 apples, cored, peeled and sliced thinly

2 teaspoons cinnamon

1 cup brown sugar

2 teaspoons lemon juice

1 dash salt

1 dash nutmeg

ice cream (optional)


Directions:

1 Preheat oven to 375°F.

2 Place cut and peeled apples in a mixing bowl and gently mix all the ingredients together.

3 Put apples in a non-stick pan; cover and place in the oven.

4 Bake for 45 minutes, stirring at least once every 15 minutes.

5 Once they are soft, cook for another few minutes to thicken the cinnamon sauce.

(Optional) Serve with ice cream or whipped cream, also good with pancakes and waffles

Fiesta Dressing

Ingredients

1 (10 ounce) can diced tomatoes with green chile peppers

1 (1 ounce) package ranch dressing mix

1 (16 ounce) container sour cream

1/4 Cup Milk


Directions

Drain excess water from the can of tomatoes and chilies and combine with the ranch dressing mix, sour cream and mix well.

(Leave out milk and may be used as a veggie dip rather than a salad dressing)

Crock Pot "Fake" Fajitas

All the great taste of Steak Fajitas, without all the work.

Ingredients.

Beef Roast

1 Jalapeno Pepper (remove seeds for less heat)

2 Red Bell Peppers

3 Green Bell Peppers

1 Large Onion

1 Bunch Cilantro

1 Can Corn (optional)

1 Can Southwestern Bean Salad (optional)

1 Can Diced Tomatoes

2 Cloves Garlic

Cumin

Chili Powder


Directions

1. Slice peppers and onions into strips. Place in bottom of crock pot.

2. Place roast in crock pot.

3. Add remaining ingredients.

4. Cook on low 6 - 8 hours.

5. Shred beef.

6. Serve in warm flour tortillas with a squeeze of lime and your choice of toppings: avacado, cheese, sour cream, etc

Baked Bananas

Ingredients

• 1 medium ripe banana (per serving)
• 2 tsp honey or agave
• Cinnamon
• Chocolate chips (optional)

Directions

1. Preheat over to 400 degrees.
2. Keep banana in peel and cut slit lengthwise through peel and halfway through banana.
3. Arrange bananas in an oven safe dish or tin foil.
4. Drizzle with honey or agave and sprikle with cinnamon.
5. Fill with chocolate chips (optional)
6. Bake for 10 - 15 minutes.

Great served with whipped cream or low fat ice cream. May also top with chopped nuts.

Sweet Baby Carrots

Ingredients

• 1 (16 ounce) package baby carrots
• 1/2 cup butter
• 3 tablespoons honey
• 1/2 cup brown sugar

Directions

1. Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
2. Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

http://allrecipes.com/Recipe/Sweet-Baby-Carrots/detail.aspx

Roasted Baby Potatoes

Ingredients

• 2 pounds small potatoes, baby Yukon gold or red skin potatoes
• 6 cloves garlic, cracked away from skin
• 2 to 3 tablespoons EVOO, enough to just coat potatoes
• 2 tablespoons fresh rosemary leaves, chopped
• Salt and freshly ground black pepper

Directions

Preheat oven to 450 degrees F.

Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic.
Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
Place potatoes on center rack of oven and roast 20 minutes, until just tender.


www.foodnetwork.com/recipes/rachael-ray/

Apple Rosemary Pork Tenderloin

Ingredients

• 4 teaspoons dried rosemary
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried marjoram
• salt and pepper to taste
• 3 pounds pork tenderloin
• 12 fluid ounces apple cider
• water
• 3 Granny Smith apples, cored and cut into 1 inch pieces
• 1 large red onion, cut into 1 inch pieces
• 5 tablespoons brown sugar
• 1/3 cup all-purpose flour
• 3/4 cup maple syrup

Directions

1. In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour cider over roast. Add water until pork is completely submerged. Cover, and refrigerate overnight.
2. Place tenderloin in crock pot. Pour marinade around the meat.
3. In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. 
4. Cook for 6-8 hours on high. Until meat reaches 325 degrees F.
5. For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
6. Slice roast, and serve with gravy.

Balsamic Strawberries

Ingredients: 

• 2 pints fresh strawberries, quartered
• 2 1/2 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 1/4 teaspoon fresh ground black pepper 
• freshly grated lemon zest

Directions:

1. Combine strawberries, balsamic vinegar, sugar and pepper 30 minutes to 1 hour prior to serving.
2. Set aside at room temperature.
3. When ready to serve, dust lightly with lemon zest and enjoy.

http://italian.food.com/recipe/balsamic-strawberries-374418

Italian Dressing

Ingredients

• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 1 tablespoon white sugar
• 2 tablespoons dried oregano
• 1 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/4 teaspoon celery salt
• Pinch of salt

Directions

1. In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
2. To prepare dressing, whisk together 1/4 cup white vinegar OR 1/4 cup red wine vinegar, 2/3 cup canola oil OR 2/3 cup EVOO, 2 tablespoons water and 2 tablespoons of the dry mix.

http://allrecipes.com/Recipe/italian-dressing-mix/detail.aspx

Garlic Bread

Ingredients

• 4 cloves garlic, crushed
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1 loaf crusty bread, split
• 3 tablespoons grated cheese, Parmigiano or Romano
• Chopped fresh parsley

Directions

Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan.

Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.

Toast split bread under broiler.
Remove bread when it is toasted golden brown in color.
 Brush bread liberally with garlic oil.
Sprinkle with cheese and parsley. Return to broiler and brown 30 seconds.
Cut into chunks and serve.


http://www.foodnetwork.com/recipes/rachael-ray/garlic-bread-recipe/index.html

Chicken with Sun Dried Tomatoes

Serves 4-6
This recipe blends chicken, mushrooms, and sun dried tomatoes for the wonderful flavor of Italian cuisine.

Ingredients

• 1 1/2 lbs. boneless chicken breast halves
• 3 oz. of sun dried tomatoes cut into strips
• 1 small can of sliced black olives
• 1 small can of mushrooms
• 1 tablespoon dried basil leaves
• 1/2 teaspoon of garlic powder

Directions

1. Place all ingredients into the Crock Pot Slow Cooker and blend thoroughly.
2. Cook on low for 8-10 hours.

Try this...
Sprinkle with pine nuts and parmesan or romano cheese.
This dish should be served with toasted garlic bread and a fresh tossed salad.


http://easycrockpot.com/chicken-with-sun-dried-tomatoes-recipe.html

Spinach & Ricotta Pasta Bake

• 8 ounces pasta
• 1 1/2 cups ricotta cheese
• 10 ounces frozen spinach (thawed and drained)
• 1 pinch nutmeg
• 3 cups crushed tomatoes
• 1 teaspoon garlic salt
• 1/2 teaspoon crushed chili pepper flakes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary

Directions:

1. Tomato sauce - Combine the tomatoes, garlic salt, chili flakes, basil, oregano and rosemary.
2. Combine the cooked pasta with spinach, ricotta and nutmeg.
3. Place the pasta in a dish and top with tomato sauce. Bake in oven at 350F for 15-20 minutes. Serve with fresh ground black pepper and parmasan.

http://www.food.com/recipe/spinach-and-ricotta-pasta-bake-284384

"Fried" Ice Cream

Ingredients

• 1 pint coffee or vanilla (Cinnamon if you can find it!) ice cream, softened in microwave on defrost 30 seconds
• 2 cups flaky corn cereal (recommended: Corn Flakes)
• 2 teaspoons ground cinnamon
• Honey and Chocolate, for drizzling
• Whipped Topping
• Cherries

Directions

Scoop out ice cream into small bowls.

Crush corn cereal in a re-sealable plastic bag and top the ice cream.

Sprinkle with cinnamon.

Drizzle with honey and chocolate.

Top with Readi Whip and Cherry

http://www.foodnetwork.com/recipes/rachael-ray/mexican-fried-ice-cream-recipe/index.html

Mexican Cornbread

Ingredients

• 1/2 cup butter, melted
• 1 cup white sugar
• 4 eggs
• 1 (15 ounce) can cream-style corn
• 1/2 (4 ounce) can chopped green chile peppers, drained
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded Cheddar cheese
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 4 teaspoons baking powder
• 1/4 teaspoon salt

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

http://allrecipes.com/recipe/absolute-mexican-cornbread/detail.aspx

Chicken Tortilla Soup

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 can black beans
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 1 cup water
• 2 (14.5 ounce) cans chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 2 cups cooked brown rice
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Directions

1. Place chicken, tomatoes, beans, enchilada sauce, onion, green chiles, rice and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup
5. Granish with shredded cheese, fresh avocado, and sour cream if desired 

http://allrecipes.com/Recipe/slow-cooker-chicken-tortilla-soup/detail.aspx

Welcome!

Once upon a time, I could not cook hot dogs without setting off a smoke alarm. My oven was used to store shoes and grocery shopping was never on my to do list.

Oh how things change.

Keeping three growing boys fed is now a never ending battle. Which if I do say so myself, is one of the battles I am actually winning.

I am a firm believer in family meals being eaten at the dinner table and not coming from a drive through window.

My reason for starting this Blog may actually be a little selfish. I find recipes online, cook them, my family loves them, asks me to make them again, and than I can't seem to find them. I either write them down and lose them or don't take the time to even do that, and holy moly there are a lot of recipes online.

Basically this is my online family meal planner, and I invite you to take a peak.

I am not taking credit for any of these recipes. I am just taking credit for searching through the millions of billions of recipes I find using Goggle and sharing with you the ones that taste good to me.

Also, if you don't own a crock pot you should either find another Blog or put "Buy a Crock pot" on the top your own to do list.

Bon Appetit!